Mexican Fajitas
I love Mexican food, and here is one of my favorite recipes for mini Fajitas!
Enjoy!
The recipe is adjustable for vegetarians and vegans.
Ingredients
- 2 tbsp coconut oil
- 2 skinless chicken breasts, cut into 1½ cm/½ in chunks
- OR 1 ½ cups of red kidney beans cooked for a vegetarian option
- 1 large pepper (yellow or red) deseeded
- 1 tsp ground coriander
- ¼ tsp hot chili powder
- 227g can chopped tomatoes
- 2 tbsp chipotle paste
- 4 spring onions, trimmed and thinly sliced
- 8 small corn or gluten free tortillas
- 75g mozzarella (grated) – optional (omit for vegan)
- A small handful of coriander
For the guacamole dip
- 1 ripe avocado, stoned and peeled
- juice 1 large lime
- 1 garlic clove, crushed
- 2 heaped tbsp finely chopped cilantro
Method
- Cut the chicken and peppers into ½ inch chunks.
- Heat the oil in a large, non-stick frying pan or wok and stir-fry the chicken and peppers for 2 mins. (Omit chicken for a vegetarian option and just stir fry the peppers
- Add the spices (chili powder and ground coriander) and cook for 30 secs while stirring.
- Add the chipotle sauce and chopped tomatoes, simmer for 5 mins or until the sauce is nice and thick, stirring regularly.
- Stir in the spring onions and cook for 1 more minute then remove from the heat
- Warm the tortillas in the oven for 5 minutes at 400 F (180C)
- Make the guacamole by mashing the avocado and mixing all the ingredients together.
- To serve, grab a tortilla, top with the fajita mix you just made, scoop up some guacamole and top with cheese (optional)